Lettuce, Carrot and Grape Salad

Ingredients

• 1 large shallot, thinly sliced
• 1 Tbsp (15 ml) finely grated lemon zest
• ¼ cup (60 ml) fresh lemon juice
• 1 TBSP Bad’Az Za’atar
• Kosher salt
• 1 cup (250 ml) unsalted, shelled raw pistachios, coarsely chopped
• 1 Tbsp (15 ml) olive oil
• 1 Tbsp & 2 tsp (25 ml) divided
• 1 Tbsp (15 ml) honey
• 1/4 cup (60 ml) extra virgin olive oil
• 3 large heads of Bibb lettuce (or any other kind of lettuce), about 8 cups torn into bite-sized pieces
• 1-pound (450 grams) medium carrots, shaved lengthwise with a vegetable peeler
• 2 cups (500 ml) cilantro or parsley leaves with tender stems, roughly chopped
• 1 ½ cups (380 ml) green seedless grapes, quartered
• Flaky sea salt
• Freshly ground black pepper